Mushroom and Lentil Bourguignon

Add Puy lentils for protein. They absorb the wine and become outrageously good. The most filling version.

1. 1

   Dry mushrooms thoroughly — moisture is the enemy of a good sear. Heat a large Dutch oven until very hot. Sear mushrooms in batches in olive oil until deeply browned. Don't crowd the pan. Set aside.

2. 2

   In the same pan, sear pearl onions until colored. Add carrots, cook 3 minutes. Add garlic, tomato paste, and cook 2 minutes.

3. 3

   Pour in wine. Bring to a boil and reduce by half — about 10 minutes. This cooks out the alcohol and concentrates the flavor.

4. 4

   Add stock, thyme, and bay leaves. Return mushrooms to the pot.

5. 5

   Simmer covered for 25 minutes, then uncovered for 15 more until sauce is rich and vegetables are tender.

6. 6

   Stir in cornstarch slurry, cook 2 minutes to thicken.

7. 7

   Serve over mashed potatoes, egg-free pasta, or polenta. Garnish with parsley.